A biscuit alternative (cooked in a muffin pan) that does not use wheat flour. Sort of like a wheat-free English muffin. Good for Teacher & Warrior.

Ingredients:

1-1/2 cup oat flour

1 cup rice flour

1/2 cup ground flax seed

1 teaspoon sea salt

1/2 cup soy flour mixed with water to make 1 cup (may try milk, almond milk, or some other BTD/GTD-compliant alternative)

1 teaspoon lemon juice

2 eggs, separated

1 Tablespoon honey (or other sweetener; may try omitting)

1 Tablespoon baking soda

How to make it:

Combine oat flour, rice flour, flax seed and salt.

Set aside.

Combine soy flour with water to make 1 cup.

Add lemon juice and baking soda to the soy.

Separate the eggs (the yolks can go in the soy-water, along with the honey), and beat the whites stiff.

Combine flour mixture with the soy mixture and mix well until thick.

Fold egg whites into the batter.

Spoon into greased muffin pans, filling about 1/3-1/2 of the way, since these are biscuit alternatives.

Bake in a 350-375 degree oven about 15 minutes or until done (cooking times may vary).

Comments:

The non-compliant ingredients are

* soy flour (which I mixed with water to make a mock, heavy soy-milk), and you may be able to substitute... an extra egg or two with more water, or perhaps 3/4 c. milk, buttermilk, yogurt (thin), kefir, almond milk, some other milk alternative, or perhaps just plain water